Lyon-Style Fish Dumplings with Langoustine Sauce

Instructions

1. Cut the white fish fillet into small pieces and place in a food processor.
2. Add the egg white and blend until you obtain a smooth fish paste.
3. Form small dumplings by shaping the fish paste into oval shapes with wet hands.
4. Bring a pot of salted water to a gentle simmer.
5. Cook the fish dumplings in the simmering water for about 4 minutes until they float to the surface.
6. Remove the dumplings with a slotted spoon and set aside.
7. In a small saucepan, melt the unsalted butter over medium heat.
8. Add the minced shallot and garlic clove and cook gently until translucent, about 2 minutes.
9. For in the dry white wine and let it reduce by half.
10. Add the fish stock and simmer for 5 minutes to concentrate the flavors.
11. Add the peeled langoustine tails and cook for 3 minutes until tender.
12. Remove the langoustines and chop finely, then return to the sauce.
13. Stir in the heavy cream and lemon juice, and heat gently without boiling.
14. Season the sauce with salt and ground black pepper to taste.
15. Add the chopped flat leaf parsley to the sauce and stir well.
16. Serve the fish dumplings topped with the warm langoustine sauce.